Lucas Giolito

And she was telling us, actually, and the head chef was,

was like you got to come for the tuna experience we're like how do we do that we'd love to do that and they're like we do it about once a month or once every couple months uh we'll let you know when the next one is and so it's like got madelaine got like an instagram message and then we rsvp'd for it how many people how many other people are there when you're doing this uh the tuna thing yeah um

I'd say maybe there were like 30, 40 people in the room.

Yeah, maybe less, maybe 20.

Yeah, something like that.

But you don't have to just go to – like you can just go and eat there.

No, I know.

And they have an omakase.

They have like a 15-course omakase.

Do you like tuna?

Like raw tuna?

Oh, yeah.

You legit – like tuna is what did you in.

So when I did a blood test a number of years ago where they were like, wow, your mercury is kind of high.

Like you should lay off sushi.

I'm like, damn, bro.

I have to lay off sushi?

No way.

That didn't last.

Yeah.